The Greggnut – Greggs take on the cronut

Cronuts has sweeps the UK shores and Greggs the bakers has made their own version “Greggnuts”. Cronuts developed by chef Dominique Ansel in NYC, is a hybrid of a croissant and donut.

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greggnut

The preparation of the cronut taken from Dominique website describes the process of the creation.

The Makings of a Cronut™…
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts are made fresh daily, and completely done in house. The entire process takes up to 3 days.

Greggnuts is out for a limited of time with 2 flavours summer berry & crème and caramel and pecan until 1st October.

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cronut

It was indeed very interesting to try the greggnut coated in glazed icing and dried strawberry pieces, cut open the strawberry jam oozes out of it’s layered dough cocoon. It tasted very much more of a donut then a croissant, I barely can taste the creme, and I did enjoy it a lot.

Here’s a video from Zaggat on the cronuts. Have you tried it yet?

thefoodconnoisseur

Founder of The Food Connoisseur site

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